Citrus log from David Alves

Sand the butter and dry ingredients, add the eggs and crimp.
Roll out to 3 mm, cut into 4 cm x 54 cm rectangles and set aside in the freezer. Bake at 160°C between two Silpain® for 25 minutes.

Place the milk in a saucepan, heat to 25°C, add the sugars and milk powder, then at 30°C add the cream, then at 45°C the Stab Pure with some of the sugar.
Pasteurize at 85°, blend and chill, then leave to mature at 4°C.
Add the lemon purée, mix, turbinate and line the drip tray, insert the mandarin sorbet and close with the sponge cake.

Heat purées with invert sugar and dehydrated glucose, at 40°C add pectin and sugar, cook to 60 Brix.
Set aside in a cool place for 12 hours and poach 3 mm thick on the shortbread crust.
Set aside in the freezer.

In a saucepan, heat the purée and water to 25°C and add the sugar, inulin and glucose, then at 45°C add the Super Neutrose with part of the sugar, pasteurize at 85°C, blend and place in a cooling cell, then leave to mature at 4°C.
Add the alcohol, blend, turbinate and garnish the small gutters to ¾ and close with the shortbread and lemon confit, set aside in the freezer.

Blanch the yolks with the sugar and dextrose, then beat the egg whites until stiff with the sugar.
Mix the two mixtures and add the starch, flour and vanilla powder.
Roll out to 1 cm and bake at 190°C for 8-10 minutes.
Cut into strips measuring 8 cm by 54 cm, and close the logs with the sponge cake.

Heat water to 40°C and add sucrose and pectin X58, raise to 85°C and pour over chocolate and cocoa butter.
Chill for 12 hours, use at 50°C.

Make a syrup with the water, invert sugar and sugar at 114°C and pour over the other part of the invert sugar and the hydrated gelatine, swelling and adding the lime juice and zest.
Poach random-sized balls with an 8 mm tip onto a greased Silpat®, then sprinkle with crystal sugar.
Decorate with a few marshmallows.